Carrot cake smoothie bowl

A lot of smoothies are high in sugar; this one makes a a better start to the day with fresh vegetables and fruit, walnuts for omega-3s and oats to keep you going for longer.

Credit: Food Network / The Healthy Food Guide

• serves

  1

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 1 small frozen banana, peeled
• 1 large or 2 small carrots, peeled, chopped (see Note)
• 1 scant tbsp rolled oats
• 1 scant tbsp desiccated coconut
• 1 cup light soy milk
• ½ tsp ground cinnamon
• pinch ground ginger
• pinch ground nutmeg

To serve

• grated carrot
• 2-3 walnut halves
• sprinkling of desiccated coconut
• sprinkling of ground cinnamon

Instructions

Place smoothie ingredients in a high-speed blender and pulse to mix.

Pour into bowl and place / sprinkle carrot, walnuts, desiccated coconut and cinnamon on top before

serving.

Note

• You could steam the carrot in advance for a different texture.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.